The secret to getting gloriously puffed-up Yorkshire puddings is to have the fat sizzling hot and don't open the oven door!
Ingredients
- 140g plain flour (this is about 200ml/7fl oz)
- 4 eggs (200ml/7fl oz)
- 200ml milk
- sunflower oil, for cooking
Method
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Heat oven to 230C/fan 210C/gas 8.
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Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
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To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
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Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
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Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
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Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
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Serve immediately. You can now cool them and freeze for up to 1 month.